Summer Chopped BLT Salad
Your favorite BLT dinner salad, made even better
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Servings: 2
Calories: 451kcal
Ingredients
- 2 ears corn
- 4 cups red leaf lettuce trimmed and chopped
- 1 cup cherry or grape tomatoes
- 3 slices lean bacon trimmed of fat, cooked crisp and drained well
- 1 tablespoon pumpkin seeds
- 1 medium avocado cut into cubes
Blue Cheese Vinaigrette
- 1 ounce blue cheese
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Remove the corn husks and grill the corn on a hot grill for about four minutes. Rotate it once or twice and cook for another four minutes or until the corn is lightly charred in spots and starts to pop. Remove it from the grill and let it cool.
- Cut the tomatoes in half. Drain the bacon well and crumble it.
- Prepare the dressing by combining the blue cheese, olive oil, white wine vinegar, onion powder, salt, and pepper in a bullet blender. Blend for about 10 seconds or until smooth. If the dressing is too thick, add water, one tablespoon at a time to thin.
- Cut the corn from the cob by holding the cob upright with one end resting on the cutting board.
- In a large mixing bowl, combine the chopped lettuce, tomatoes, bacon, corn, and pumpkin seeds. Drizzle the dressing over and toss lightly to combine the ingredients. Top with avocado cubes.
- Serve immediately.
Notes
This salad is best served immediately. The ingredients will wilt if prepared in advance.
If desired, serve with plain vinaigrette or ranch dressing.
Nutrition information is for one serving with the blue cheese vinaigrette dressing.
Nutrition
Calories: 451kcal | Carbohydrates: 14g | Protein: 8g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 369mg | Potassium: 841mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4819IU | Vitamin C: 29mg | Calcium: 118mg | Iron: 2mg
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